With just a few ingredients you can transform those plain-jane carrots into a tasty, tangeriney treat!
(Roasted Carrots with Tangerine Butter)
Medicinally carrots benefit the lungs and digestive system, stimulate the elimination of wastes, are alkalizing, are one of the richest sources of Beta carotene… an anti-oxidant which protects against cancer and night blindness, benefit the skin, can increase the milk supply of nursing mothers, and they contain large amounts of silicon which strengthens the connective tissue and aids in calcium metabolism.
And this recipe is so tasty; it can be eaten as dessert too!
Preparation time: 5-10 minutes | Cook time: 20 minutes | Yields: 4 servings
• 1 ½ lb washed, peeled carrots
• 1 tablespoon olive oil
• ¼ to ½ teaspoon sea salt
• Optional sprigs of fresh thyme for garnish
• ½ cup fresh (if possible) tangerine or orange juice (Minneola’s or Clementine’s
• work great as well)
• ¼ cup dark agave syrup or honey
• 1 teaspoon arrowroot powder
• 1 teaspoon tangerine or orange zest (lemon or lime zest is nice as well)
• 1 tablespoon butter
1. Preheat the oven to 400 degrees.
2. Slice the carrots in half lengthwise. If they are short, leave them with just this 1 cut. If they are longer, slice one or two times horizontally to make 4-5 inch long halves.
3. Place in a 9×13 baking dish, drizzle with olive oil, and mix to coat. Roast for 20
minutes or until they are tender. Remove and sprinkle with a bit of sea salt.
4. Sauce: Place the juice in a small skillet with the agave syrup or the honey and the arrowroot powder. Stir to mix the powder until all of the clumps are dissolved. Heat to a simmer and add the tangerine or orange zest and butter. Keep the heat on low until the mixture is thick – about 5-8 minutes. Spoon the mixture over the carrots and garnish with fresh thyme or a tangerine slice.
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